Non-perishable items are typically food items that have a long shelf life due to their low moisture content or the presence of preservatives. These items can be stored in your pantry or cupboard for an extended period without going bad. However, it's important to note that the quality and taste of some non-perishables may deteriorate over time, even though they may still be safe to eat.
The shelf life of non-perishable items can vary depending on the product and its packaging. Some common non-perishable items and their approximate shelf lives are:
Canned goods: Canned vegetables, fruits, soups, and meats can generally last anywhere from 1 to 5 years or more, depending on the acidity of the contents and the storage conditions.
Dried pasta and rice: These items can have a shelf life of 1 to 2 years or more if stored in a cool, dry place in airtight containers.
Dried beans and legumes: Dried beans can last 1 to 2 years or longer when stored properly.
Cereal and grains: Dry cereals and grains can typically last 6 months to 1 year or more, but it's best to check the "best by" date on the packaging.
Flour and sugar: White flour can last 6 to 12 months, while whole grain flour can have a slightly shorter shelf life. White sugar can last indefinitely, while brown sugar can become hard after a while.
Spices and herbs: Whole spices can last 3 to 4 years, while ground spices have a shorter shelf life of 1 to 3 years. Herbs can last 1 to 3 years as well.
Canned or jarred sauces: Tomato sauce, pasta sauce, and other jarred sauces can last 1 to 2 years or more.
Dry breakfast cereals: Dry cereals can last 6 to 12 months or longer, depending on the type and packaging.
It's essential to store non-perishable items in a cool, dry, and dark place to maintain their quality for as long as possible. Over time, some non-perishables may lose their nutritional value, flavor, and texture, but they are unlikely to become unsafe to eat unless the packaging is damaged or compromised.
To ensure you're consuming the best quality non-perishable items, try to rotate your stock, using older items first and replacing them with fresh ones. If you have any doubts about the quality or safety of a non-perishable item, check for signs of spoilage, such as unusual odors, mold, or pest infestation, and discard it if necessary.